Ethiopian Berbere-Spiced Chicken with Injera Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs braised in a spicy berbere sauce, served alongside traditional Ethiopian sourdough flatbread called injera. This ethiopian-inspired african ready in about 65 minutes pairs bone-in chicken thighs, berbere spice mix, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 15 min Cook: 50 min Serves 6 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy skillet over medium heat. Add 1 large thinly sliced onion and sauté for 10 minutes until soft and golden brown.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 3 tbsp berbere spice mix, cooking for 2 minutes until fragrant.
  3. Step 3: Add 6 bone-in chicken thighs (about 2 lbs) to the skillet, browning on all sides for about 5 minutes.
  4. Step 4: Mix in 2 tbsp tomato paste and 1 1/2 cups water, bringing to a simmer. Cover and braise over low heat for 35 minutes until chicken is tender and sauce thickens.
  5. Step 5: Season with salt to taste. Serve the spicy chicken hot with 6 pieces of injera flatbread to scoop and enjoy.

Frequently asked questions

How long does Ethiopian Berbere-Spiced Chicken with Injera Flatbread take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethiopian Berbere-Spiced Chicken with Injera Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Ethiopian Berbere-Spiced Chicken with Injera Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian Berbere-Spiced Chicken with Injera Flatbread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ethiopian Berbere-Spiced Chicken with Injera Flatbread?

Ethiopian african like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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